Bolivian Corn Soup (Lagua De Choclo)

[Olga Drozd]

Bolivian Corn Soup (Lagua De Choclo)

Lagua De Choclo means, "fresh corn kernel soup," this soup from La Pas results in a thick and creamy soup (although there is no cream in it) that is delicious and easy to make.  The corn will look very creamy after you grind it in the food processor.  The secret is fresh corn scraped off the cob.

1 pound beef chuck, diced
1 medium onion, chopped
1 turnip (6 ounces), peeled and diced
8 cups water
5 teaspoons salt
8 small Yukon Gold potatoes (about 1 pound), peeled and sliced
Kernels from 6 large corn cobs, ground in a food processor
2 teaspoons dried oregano
3/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh parsley

Place the beef, onion, turnip, water, and salt in a saucepan and bring to a boil over high heat.  Reduce the heat to low and simmer, partially covered, skimming foam when it appears, until the beef is nearly tender, about 1 hour.

Add the potatoes and simmer over low heat until tender but firm, 25 to 30 minutes.  Add the ground corn, 1/2 cup at a time, stirring with each addition, and adding a little water if it is getting too thick, until all the corn is added.  Add the oregano and cayenne, bring to a boil over medium heat, and boil until it thickens and has a creamy consistency, about 15 minutes.  Sprinkle with parsley and serve.  Makes 6 to 8 servings.